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In this week’s Dining section, Jeff Gordinier wrote about chefs, artisans and entrepreneurs who are doing interesting things with granola. It turns out that some of our readers are also getting creative with their homemade granola. From applesauce to cayenne pepper, here are a few of our readers’ suggestions, submitted via Twitter, on how to take ordinary granola a notch above the rest.

Other suggestions came in on our Diner’s Journal call-out for tips. Do you have a special #GranolaTip? Share it in the comments below.

When President Obama said in his State of the Union address Tuesday that he wanted to raise the minimum wage, the chef Tom Colicchio took to Twitter to lend his support.

The national minimum cash wage for workers who also receive tips — in the restaurant world, that group typically includes servers, bartenders and bussers — is much lower, $2.13 an hour, versus $7.25, and it hasn’t changed in two decades. So I replied to Mr. Colicchio, asking whether he supported making the minimum wage the same across the board. I’m not sure I got an answer, but the exchange quickly drew in others in the restaurant industry and beyond, including Sara Jenkins of Porsena, Grant Achatz of Alinea, William Tigertt of Freemans, and the team from Northern Spy Food Company.

Here are some highlights. Please let me know in comments what you think. Should cash wages for tipped employees be raised too? Should we go to the European tradition of including tips in the bill?

5 %of workers earned minimum wage in 2011, An increase in the minimum wage will cause inflation in theory, but all other things (cont…